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Grand Finale Restaurant

Subject: Grand Finale Restaurant Recipes Request
From: Kristin
Date: 3/2/2023, 12:58 PM
To: Phaedrus 

On 3/2/2023 1:06 AM, Kristin wrote:

Would you please help find any recipe from The Grand Finale restaurant, 
located in Glendale, Ohio (a suburb of Cincinnati). It closed a couple 
of years ago very suddenly.

I cannot find any of its recipes anywhere, though their menu and information 
about it are often posted, and their Facebook is still up.

I am especially interested in the following:
Chicken Ginger
Crab Cakes with Corn Relish and Mustard Sauce
Spinach Crepe
Chicken Crepe
Cherry Cordial Pie
Banana Torte
Cherry Cobbler Cheesecake
Ice Cream Puff
Soft roll served before meals

The food was absolutely magnificent!

Thanks in advance for anything you might uncover!

Sincerely,
Kristin

Hello Kristin,

Sorry, I did not have any success at all with Grand Finale's recipes. It does not appear that they have ever given anyone any of their recipes at all, and I found no indication that anyone has ever created a copycat recipe for any of their dishes. When they closed, there was some hope that they might publish a cookbook of their recipes, but there is no indication that they ever did so. I did find a copy or two of their menu, and these are descriptions from their menu of the dishes that you ask about:

Grand Finale Restaurant Menu

Chicken Ginger: Sweet Ginger & Walnuts top Boneless Chicken Breast marinated in Soy, Sherry & Honey

Crabcake: Corn & Red Pepper Relish with a Chilled Mustard Sauce

Spinach Crepes: Whole Steamed Leaves in a Swiss, Cheddar & Parmesan Sauce

Coq Au Vin(the only chicken crepe on the menu): Chicken, Nutmeg & White Wine Sauce with Almonds

The other dishes that you list were not on the menu by the names that you give, although they might be there under other names.

I will post this for reader input.

Phaed

Subject: Grand Finale Restaurant Recipes Request
From:
Phaedrus 
Date: 4/2/2023, 4:25 PM
To: Kristin 

Hi Kristin,

One of my readers sent the attached clipping from the Cincinnati Enquirer. It does not have any of the recipes from your list, but it does have three dishes that The Grand Finale served. See below for the recipes:

Phaed

From: The Cincinnati Enquirer 28 Sep 2005, Wed  Page 34

The Grand Finale "Puff

1 sheet frozen puff pastry dough, 10 by 15 inches
2 whole eggs, beaten
6 scoops premium vanilla ice cream
3 cups fresh strawberries, sliced
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries (or more raspberries)
Real whipped cream in an aerosol can
1 cup fudge sauce
Powdered sugar

   Thaw pastry dough. Preheat oven to 350 degrees. Cut 1/2 of dough
into 6 rectangles and paint with beaten egg.(Save the rest of the 
dough for another use.) Bake rectangles on sheet pan for 20 minutes 
until puffed and golden. Cool. Split each puff and put bottome half 
on a 9-inch plate.
   Decoratively arrange all berries on plates around pastries. Top 
each bottom puff half with a large scoop of ice cream and place top 
half on top of the ice cream. Use the whipped cream to completely 
cover the sides of the puff and the ice cream, but not the top. 
Drizzle the fudge sauce on top until it runs down part way onto the 
whipped cream. Sprinkle with powdered sugar and serve quickly. Makes 
6 servings.
-----------------------------------------------
B.L.T Deviled Eggs

12 large hard-boiled eggs, split lengthwise
3 tablespoons crisp cooked bacon, finely chopped
1 1/2 tablespoons dried tomatoes (not oil-packed), finely chopped
1 teaspoon Dijon mustard
2 tablespoons chives, chopped
1 tablespoon parsley, chopped
3/4 cup mayonnaise
Pinch of salt & pepper
8 ounces cooked chilled lobster tail or claw meat in pieces (see note)
Chopped parsley garnish

   Remove egg yolks from egg whites. Mash yolks and combine with bacon,
tomatoes, mustard, chives, parsley, mayonnaise, salt and pepper. Fill 
egg whites with yolk mixture and top with small piece of lobster meat. 
garnish with chopped parsley.
   Note: Lobster meat could be replaced with smoked salmon, chilled 
shrimp or sliced grilled sea scallops.
--------------------------------------------------------------
Brie and Roasted Pear Soup with Herbed Walnuts

Walnuts:
1 cup walnuts
Olive oil
Pinch each of salt, pepper, rosemary, thyme and oregano

   Preheat oven to 375. Drizzle walnuts in a baking pan with olive oil, 
salt, pepper and herbs. Roast 15 minutes.

Soup:
4 Bartlett pears, peeled, cored and cut into 1-inch pieces
1 large white onion, peeled, in 1-inch pieces
Olive oil
2 cups heavy cream 
3 cups chicken stock
1/2 cup dry white wine
1 3/4 pound brie, all rind removed, in 1-inch pieces
Chopped parsley
1 cup herbed walnuts

   While wlanuts are roasting, arrange pears and onions in shallow
roasting pan and drizzle. Season with slat and white pepper. Roast 
in same oven for 20 minutes until soft.
   In a heavy pan heat cream, wine and stock. Bring to boil. Add 
pears and onions and gently boil 3 minutes. Puree in batches in blender 
and return to pan. (Be sure lid is on tightly.) Heat soup to almost 
boiling and add brie. Stir until brie is melted, but do not let soup 
boil. Serve immediately or keep warm over a water bath. Garnish with 
walnuts and parsley. Makes 8 servings.


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